Must Try Peanut Butter Brownie Pie Recipe
Must Try Peanut Butter Brownie Pie Recipe. Indulge in this delectable pie, a must-try dessert that brings together the irresistible combination of rich chocolatey brownie and creamy peanut butter.
This delightful treat is perfect for satisfying your sweet tooth or impressing guests at any gathering.
To create this mouthwatering pie, you will need a handful of essential ingredients. Start with butter, peanut butter cookies, flour, cocoa powder, salt, semisweet chocolate, eggs, sugar, peanut butter chips, cream cheese, marshmallow creme, heavy cream, and mini chocolate chips.
These simple ingredients come together to form a symphony of flavors that will leave you craving more.
Serve the pie on its own for a delightful dessert experience. For an extra touch, top it off with a dollop of whipped cream or a drizzle of chocolate sauce.
The pie pairs wonderfully with a scoop of vanilla ice cream, adding a creamy contrast to the rich chocolate and peanut butter flavors.
Tips and Tricks
Make sure to thoroughly grease the pie plate to prevent sticking.
When preparing the peanut butter cream and whipped topping, ensure that the cream cheese and heavy cream are properly chilled for the best results.
Take your time when folding the ingredients together to maintain a smooth and creamy texture throughout.
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Absolutely! Feel free to use your preferred peanut butter variety for added texture and flavor.
Yes, you can substitute the semisweet chocolate with milk chocolate if you prefer a sweeter taste.
Yes, you can prepare the pie in advance and store it in the refrigerator until serving. It’s a convenient dessert for special occasions.
While it’s possible to freeze the pie, it’s best enjoyed fresh for optimal taste and texture.
Of course! If you prefer a smoother texture, you can omit the mini chocolate chips or replace them with chopped nuts for added crunch.
Must Try Peanut Butter Brownie Pie
- small microwave-safe bowl
Peanut Butter Cream:
- 4 ounces cream cheese, at room temperature
- 1 cup heavy cream
- ⅓ cup sugar
For the Brownie Layer:
- Preheat the oven to 350 degrees F.
- Grease a 9-inch deep-dish pie plate with 1 tablespoon of butter. Sprinkle flour on it and tap off any extra.
- Put 4 tablespoons of butter in a small microwave-safe bowl. Microwave it in 30-second intervals until melted (around 1 minute).
- Take peanut butter cookies and put them in a food processor. Blend them until they become fine crumbs.
- Pour the melted butter into the food processor and blend until the crumbs become wet, like sand.
- Press the cookie crumbs into the bottom and all the way up the sides of the pie plate.
- In a medium bowl, mix together flour, cocoa powder, and salt.
- In a saucepan, melt the semisweet chocolate and 8 tablespoons of butter over medium heat. Stir it constantly for about 2 minutes to avoid burning.
- Add eggs and sugar to the saucepan and mix well.
- Slowly add the flour mixture to the saucepan and gently fold it in until everything is well combined.
- Fold in the peanut butter chips.
- Pour the batter into the cookie crust.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Take it out of the oven and let it cool completely on a wire rack for about 1 hour.
For the Peanut Butter Cream:
- In a medium bowl, mix together cream cheese, peanut butter, and marshmallow creme until smooth.
- In a separate medium bowl, beat the heavy cream with an electric mixer until stiff peaks form (around 2 minutes).
- Gently fold the whipped cream into the peanut butter mixture.
- Fold in the mini chocolate chips.
- Spread the mixture on top of the pie.
- Chill the pie until it sets completely (around 2 hours).
For the Whipped Topping:
- In a medium bowl, whisk together cream cheese, heavy cream, and sugar until stiff peaks form (around 3 minutes).
- Put the whipped topping on top of the pie.
- Sprinkle peanut butter chocolate chips on top.
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